Sweet potato uramaki
How to make sushi
Mushroom hosomaki
Avocado futomaki
Pinwheel sushi
Uramaki sushi
Roll your own - Temaki
Sesame aubergine nigiri
Square sushi
Warm bbq aubergine sushi
Asparagus sushi
chirashi sushi
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
3 to 4 rolls, vegan
Uramaki or inside out sushi is a little more adventurous but the effect is amazing. The technique I have devised here works better for this uramaki than other methods I have seen which involve sushi mats and cling film. If you wanted you could roll the sushi up first (inside out of course) then dip the roll into the sesame seeds.

In Japan the sweet potatoes are generally pink skinned and white fleshed but I have used the Central American pink fleshed variety as I love it's colour as well as it's taste.

2 small sweet potatoes
little sesame oil
40g (3 tbsp) sesame seeds
1 batch sushi rice
4 sheets of nori

First of all peel you sweet potatoes, brush them with some sesame oil, place them on a baking sheet and cover them with a little baking parchment. Roast them in a medium oven for about 45 minutes or until they are soft all of the way through. Allow them to cool and then cut them into thin strips.
Place the sesame seeds in a dry frying pan and turn up the heat. As the pan heats up the seeds will start to toast. Don't walk away from the pan as they burn easliy. Shake them every ten seconds or so to keep them moving and when they are lightly browned take them off the heat. Keep them in the frying pan.
Place a sheet of nori onto a work surface and spread the rice over it until it is almost completely covered. Rinse you fingers in a bowl of warm water if they get gummed up.
Place the riced up nori rice down in the sesame seeds and lay strips of sweet potato on the nori.
Roll it up, slice it with a sharp knife and admire your work! Serve at room temperature with soy sauce, wasabe and pickled ginger.
Click for page glossary
Close X
Sesame oil isn't generally used for cooking but added as a finish to sauces. The oil should be dark brown and have a strong toasted sesame seed flavour. Use any Asian style brand. You will find it in most supermarkets.
Nori seaweed is used for wrapping around rice to create nori sushi but has many other uses. It is dry and made in a similar way to paper - but using seaweed. You will find it in large sheets in most Asian grocers.

Nori seaweed is high in fibre, vitamins, protein and minerals. It provides calcium and iron and contains other important trace minerals and is traditionally eaten to strengthen the circulatory system and help lower cholesterol.
Wasabi is a Japanese horseradish with a strong, hot flavour that doesn't leave an afterburn in the mouth. A bit like snuff it can freeze your brain if you take to much - not literally!

It can be bought in powder form, in which case you mix it with a little water to form a green paste, or pre mixed in a tube. Use whichever you prefer - the tubed stuff is more convenient. Whenever you serve sushi serve some of this as well along with some pickled ginger and soy sauce.

Pickled ginger is always served with sushi and is meant to be used as mouth cleanser inbetween each bite of sushi. Eating it altogether with the wasabe and soy sauce is great though. It can be found in most Asian stores and is sometimes coloured pink.